Vegan Banana Pudding Recipe
Silky, naturally sweet banana pudding layered with crunchy vanilla wafers—this vegan dessert tastes indulgent but is made with just a handful of wholesome ingredients.
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Why I Love This Vegan Banana Pudding
There’s something special about a dessert that captures both nostalgia and satisfaction, while still being plant-based. When I dig into a glass of this creamy vegan banana pudding, I’m right back at those family barbecues and lazy summer afternoons, except with a modern twist that’s actually good for you.
The coconut milk gives the pudding that rich, luscious vibe—without even a hint of dairy. Maple syrup brings a natural sweetness that doesn’t overwhelm, and ripe bananas add a pure, silky texture. Plus, I’m a total fan of layers; crunchy vanilla wafers between creamy pudding and banana slices? That’s texture heaven.
A few things I like about this recipe:
- Super easy ingredients, most of which are in my pantry already.
- Customizable: you can substitute agave for maple syrup, or swap in your favorite vegan cookies.
- The chilled pudding sets up beautifully, making it ideal for make-ahead entertaining.
- It’s arguably a guilt-free dessert—no eggs, no dairy, and totally plant-based.
Serve it with a sprinkle of nuts or coconut, and it looks impressive—an effortless dessert option.
I like that this pudding can win over even my most skeptical friends. This goes to show that plant-based can absolutely deliver on flavor and nostalgia. I hope you like it too.
Creamy Vegan Banana Pudding
Silky smooth vegan banana pudding with coconut milk, layered with vanilla wafers and fresh banana slices—an indulgent, plant-based dessert.
Ingredients
Instructions
- 1
In a saucepan, combine coconut milk, maple syrup, cornstarch, vanilla extract, and salt. Whisk together until smooth.
- 2
Over medium heat, cook the mixture, stirring constantly until it thickens—about 5-7 minutes. Remove from heat and let it cool slightly.
- 3
In serving glasses or bowls, layer the vanilla wafers, banana slices, and the pudding mixture. Repeat the layers until all ingredients are used, finishing with a layer of pudding on top.
- 4
Cover and refrigerate for at least 2 hours to allow the pudding to set.
- 5
Before serving, garnish with chopped nuts or shredded coconut, if desired.
Notes
Make sure to use vegan-friendly vanilla wafers.
For extra sweetness, add an extra tablespoon of maple syrup if your bananas are less ripe.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 320
Frequently Asked Questions About This Recipe
Yes! You can prepare the pudding up to a day in advance. Chill it in the fridge, but for the crispiest wafers, assemble shortly before serving.
Full-fat coconut milk produces the creamiest result, but you could also use another thick non-dairy milk, like cashew milk, though the texture may be slightly less rich.
Layer the pudding just before serving, or lightly toss banana slices in lemon juice to slow browning.
Not all brands are vegan, so check the label for animal products. There are several vegan-friendly vanilla wafer brands available.
